Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather.

How To Make A Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad:

Serves: 6-8

Preparation time: 15 minutes

Cooking time: 40 minutes

You’ll Need:

2 tbsp extra virgin olive oil

4 tbsp pomegranate molasses

1 small garlic clove, crushed

Salt and pepper

500g Chantenay carrot, washed

150g cooked chickpeas

200g bulgar wheat

A handful of black olives, stoned and sliced

100 g salad leaves

1 red apple, cored and sliced

A handful of parsley, roughly chopped

2 tbsp maple syrup

2 tbsp extra virgin olive oil

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp cumin seeds

What To Do:

Heat the oven to 200º C.

Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.

Bake the carrots for about 30 min, mixing them halfway through.

Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.

Cook the bulgar wheat according to the instructions on the packet and let it cool down.

Heat up a small pan and toast the coriander, caraway and cumin seeds until they are fragrant, shaking the pan frequently. Grind in a pestle and mortar with sea salt then add the maple syrup and olive oil.

Assemble the cooled bulgar wheat, salad leaves and chickpeas in a bowl and top with roasted carrots and olives. Add fresh herbs, chopped hazelnuts and apple slices and pour the dressing over.

Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather

Course Side Dish

Prep Time 15minutes

Cook Time 40minutes

Total Time 55minutes

Author Chantenay

Ingredients

2 tbsp extra virgin olive oil

4 tbsp pomegranate molasses

1 small garlic clove, crushed

Salt and pepper

500g Chantenay carrot, washed

150g cooked chickpeas

200g bulgar wheat

A handful of black olives, stoned and sliced

100 g salad leaves

1 red apple, cored and sliced

A handful of parsley, roughly chopped

2 tbsp maple syrup

2 tbsp extra virgin olive oil

1 tsp coriander seeds

1 tsp caraway seeds

1 tsp cumin seeds

Instructions

Heat the oven to 200º C.

Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.

Bake the carrots for about 30 min, mixing them halfway through.

Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.

Cook the bulgar wheat according to the instructions on the packet and let it cool down.

Heat up a small pan and toast the coriander, caraway and cumin seeds until they are fragrant, shaking the pan frequently. Grind in a pestle and mortar with sea salt then add the maple syrup and olive oil.

Assemble the cooled bulgar wheat, salad leaves and chickpeas in a bowl and top with roasted carrots and olives. Add fresh herbs, chopped hazelnuts and apple slices and pour the dressing over.